Oliebollen - dutch doughnuts

20 Servings

Ingredients

Quantity Ingredient
⅔ ounce Fresh yeast (1 cake)
1 cup Milk
2¼ cup Flour
2 teaspoons Salt
1 Egg
1½ cup Currants and raisins,
Washed
1 Tart cooking apple
Oil for deep frying

Directions

First blend the yeast with a little lukewarm milk. Sift the flour and salt. Add milk, mix to batter with yeast and egg. Add currants, raisins and peeled minced apple. Leave batter in a warm place to rise to double its size. Heat the fat to 375 F. (190 C). Put two metal spoons in the batter. Shape balls with the two spoons and drop them in the fat. Fry them for 8 minutes until brown. The doughnuts should be soft and shouldn't be grease soaked inside. If they are fried too slowly the crust becomes hard and tough and the doughnuts become greasy. Drain on absorbant paper. Serve them piled on a dish and cover thickly with confectioner's sugar. Eat them hot, if possible.

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